Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-07-01

the eye and the sense of freshness which
pervades the dwelling. The parlor floors
were originally laid with hard pine, and
these have been cleaned and treated TO
several coats eft shellac. Rugs strewn
about in profusion preserve the inhab-
tied, home effect. The portieres and
heavy stuff curtains have been re-
placed in like manner with
flowing Madras haDgipgs tied back
with grasses and lunches OF smiIsX.
All the paintings and hesVy looking pie
lures have forfeited their places on the
walls, and in their stead etchirgs, en-
cravings and mezotypes give suggestions
Of GOODNESS and summer rest. More
Madras haugings replace the winter
tapestry panels, with wandering Jew and
the running German ivy Clamberlug over
them and giving TIE finishing nature
touch. Cushions, footstools and divaDS
covered with Vatican figured cretOnGeS
nave been scattered with LIBERAL hand, and
the rattan aud rush sofas and low, broad
easy chairs have large elder down pillows
covered with light silk, There are rock
ers without arms and not stuffed, but
cushioned just enough in the back and
arms 90 make them easy. There are
ferns 5nd green growing things ii the
window, Gnd the entire effect is as cool
and sunmerish as you please. Every 9th
er room in the house mas heen subjected
10 the same treatment. The library floor
has been treated 10 coat of brown stain
snd mad hall dozen rugs appOrtioned to
i, Gnd tine bedrooms, with their cool
Green mGttings, white rugs, willow bed
ste0ds and white sCrim curtains taat
SWeet6n the cir that blows
through them, would tempt sleep
on The suitricst of July nights.
In such retreat pleasure cha rs o0.h
heat and hours away, and you are sur
pri5ed when your hostess rises and asks
to be excused q mopent or two to look
sitter the tea, she viii listen 20 no excuse,
but stay you must. at is no trouble, "
she assures you, tiny tea was all pre-
pared this morning." and feenlig that in
such house hot suppers in not weather
would be great absurdity, betraYing 8
weakness in her whom you have decided
to be 90 exceptional woman.
1t is not necessary to give the house
keeping readers OF THE GAZETTE menu
of this one tea; their own good judgment
is sufficient to enable them to select g
ICY vi uINuCD " lGuNCl kuG CFCH4LE
meal inviting. Suffice it to say, no fire
was made after dinner; there was ICED
tea snd milk, and cold coffee, most de
liCiOus drink made Of Mocha and Javs IN
equal parts, made extra strong, and
when boiling poured over q cup Of rich
whipped sWeCtensd cream, in which
the frothed white of an egg mas been pre-
Viously stirred.
RECIPES.
Potato Salat-3oil till soft Two pints Of
pared and sliced potGtOes; fry two onions
in one spoonful % lard; skim Oug the pc
tatCes into the onion. Beat the yelk Of
one egg with q CUP oi creamy milk, Edd
half cup vinegar, C1!l ~ and pour over
potatoes.
Cresm Cookies-Ole cup sour cream,
one cup sugsr, one yeaspoUnfUl soda end
one OF cream tartar, with 3 teaspoonfui
lemon juice, a very little grated nutmeg
and t%O tG5lespoonfuL5 cGgswsy seed.
MIX lightly and roll Cut IS soft SIS posi-
ole, using Just -four eaOuGd TO Keep them
from sticking TO the board.
Fried tomAtces-Cut ripe tomatoes in
rather thick slices, dip them in beaten
eggs seasoned with salt, pepper and su-
gar (the latter in the proportion OF one
taaspOonfuI 10 each egg, and then in
cracker or fine bread crumbs. Fry ten
minutes in hot butter, five minutes tor
each side, and serve on thin toast nicely
Drowned.
Corn Pie-Four ears of cold, boiled
corn, two eggs, one tablespoonful OF but
ter, one of flour, half cupful of milk,
half teaspoonful of salt, little pepper.
Cut the corn from the cobs. Mix the
milk gradually with the -four. Beat the
yolks ana whites of the eggs separately,
and add them and the other ingredients
to the -four and milk The butter should
be melted. Bake twenty minutes iii two
deep pie-plstes. This is an excellent
dish for breakfast Miss Parloa.
Cream Potatoes-Take three or four
cold potatoes, cut in pieces OF irregular
shape about an inch III size; put in an
esrtheu dish to bake Zone that can be
taken to the table, with salt and pepper
sprinkled through and g few bits OF
butter. Nix hesping teaspoonful of
-four very smoothly III little cold milk,
over which pour 9 cup of boiling milk,
stirring the while; pour it over the
potatoes and bake q light brown. Serve
hot.
Tea Dish.-FIayOr snd sWeeten one
quart OF new milk 20 boil; beat the whites
of four eggs TO g stiff froth and drop one
tablespoon st a time in the boiling milk;
turn over in few seconds, then take out
and place in g dish in the form OF e
pyramid. Make q custar1 Of the yoIks Of
the eggs and milk, end pouI it around the
pyramid The eggs should be beaten in
a cool pisce.
Berry fritters-MiX batter of one cup
OF -four, Oue-hs!t teaspoonful of Royal
baking powder, pinch Gf salt, two eggs,
one tablespoonful OF olive oil or melted
butter. Sift the -four, salt and powder
beaten, and the milk. The batter should
be of q consistency that it Will run in
thick, continuous stre&m. Mix any
berries with Observation-Disclosures black
berries, rasp6eTries, etC.-iu the proper
ton OF one CuFful of berries 10 one end u
half OF batter. Drop in Jablsspoonfuls in
hot lard, aud fry light brown. Serve
with sugar or sauce.
Leche creme-Beat up three eggs, leav-
ing out two of the whites, and add TO
them gradually pint and half of milk.
Then mix very carefully four tablespoon
fuls CT fine -four or Coru-stRrch and the
same quantity of white sugar, with
enough grated lemon peel to impart q
fine flavor. Boil these ingredients over
slow fire, stirring constantly to
prevent burning, until the batter is
perfectly smooth. Have ready shallow
pudding dish. Cover it's bottom thick with
rstafis cakes or lsdy fingers, and when
the cream is sufficiently boiled, pour it